Many of the fruits used in the Hungry Cat's cocktails are stored in steamer-clam buckets atop the bar—a nod to the seafood-heavy menu, and to chef David...
In a cocktail shaker, muddle 6 of the berries. Add ice, the mint, tequila, lime juice and Simple Syrup; shake well. Pour into a rocks glass; top with the 2 berries.
